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Garlic pickles, without canning.

13 years ago

Hi there,

I've been making some Seer Torshi, which is an old Persian recipe of pickled garlic. Basically, you take a large jar, fill it with garlic cloves, mix as tablespoon of salt and a tablespoon of honey into white vinegar, then pour it in and leave it for a year - preferably seven years.

The recipes don't use a water bath, but is it really necessary for garlic?

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Comments (4)

annie1992
13 years ago
Yes, I think it is, if you're going to keep them for 7 years.

I do make some fermented pickles that do not need canning if they are to be used within a specific time period and even sauerkraut gets canned or frozen. Canning does destroy some of the healthy properties, but I don't have freezer room.

So, my answer is yes, it should be canned. A lot of people do a lot of things and don't die, but I don't condone many of them. Old recipes especially need some upgrades, because we have information and techniques available to us today that were not available when the recipes were first pressed into use.

Annie
grainlady_ks
13 years ago
The problem with some of the "old ways" with home food preservation is that today we are contending with bacteria that didn't even exist 25-30 years ago, and that bacteria is more deadly.

I also find it interesting people are willing to take some out-dated and potentially unsafe food process and make it at home, but would never consider it safe if it were done commercially. I guess it depends on who can we blame or sue....

If you have some doubts with the safety of an older food process, check with your County Extension Service Food Specialists or your County Health Department. You can also check information at the National Center for Home Food Preservation - on-line. The recipes at the NCHF are tested for food safety.

The link below has a method for garlic in wine/vinegar that is NOT heat processed. They suggest storing it in the refrigerator for up to 4-months.

-Grainlady

Here is a link that might be useful: GARLIC Safe Methods to Store, Preserve, and Enjoy
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Have you checked out all the recipes at NCHFP? That is always the best source, that or the Ball Books or The Joy of Pickling. As a general rule pickling recipes are fairly flexible in the ingredients you can add but it depends on the amount of vinegar used. For example, most B&B pickle recipes call for straight vinegar undiluted by water. So yes you can add garlic if you wish - within reason. Most recipes call for 3-4 cloves diced. If working with a pickle recipe that diluted the vinegar with water (1:1 is lowest approved) then you have to stick with the ingredients called for and no additions. But you don't have that problems with straight vinegar recipes. As for adding the pepper - same general rule applies. However dried hot pepper flakes is always recommended over fresh peppers. Dried additives are always safer to add to a recipe than are fresh ingredients as dried don't alter the pH or density. There are some limits on fridge storage of brines as molds and fungus can develop over time. So be sure you reheat the brine to boiling each time you make a fresh batch and don't plan to store it for more than a couple of weeks. To avoid wasting the brine simply cut the recipe for it in half or quarters when making it. There is no need to make a full batch of brine for only a couple of half pints or pints of pickles. OK? Dave
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John, if you can stoop to buying dried hot peppers, you could get 5 from the bulk section at a natural foods store for the look without much flavor, then use your own powder for the flavor & heat. I used crushed red pepper flakes. For the wine, I used whatever I had. I think in this case it was part of a bottle we hadn't gotten around to finishing, but I also keep one of those four-packs of small bottles in the basement for cooking wine. Normally they say don't cook with it if you wouldn't drink it, but here you're using it for acid, so it's even ok if it's starting to turn. I believe chardonnay would be considered dry for the purposes of this recipe, and I know that is available in the four-packs here. I'm sure white zinfandel will be good too. That's a good price on peeled garlic, not much more than fresh. Next time I'll do that too. Melissa
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Personally I don't see any problem with garlic fully immersed in undiluted vinegar, boiling water bathed or not. There just isn't much detrimental that's going to happen except softening. The top centimetre is not a health or safety issue but simply won't develop the desired flavor as it's not immersed in the vinegar-honey or whatever your particular mixture was. However, over time you'll probably find the garlic sinks and reduces the problem. Or, as the jar is well-sealed, you can simply turn it over. (If worried, put the inverted jar in a bowl.) Carol
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sleevendog (5a NY 6aNYC NL CA)
13 years ago
Not something I would do for the same reasons. Lots of things are parroted and travel through the web as easy, exotic, done for centuries. Stories slightly change as passed down through generations. We all have different climates and humidity levels interior and x.
I tend to er on the cautious side. Garlic is so good as is, roasted, chipped...
It is in my fresh fridge pickles now and marinating in some olive oil with fresh rosemary for focaccia, dressings, marinades.
Garlic is such a low acidic food. Full of moisture when fresh. Storage has to be important as well. Take chances if you feel risky, but don't serve to others without revealing.
grenage
Original Author
13 years ago
Hi guys,

Thank you kindly for your input; I think I'm going to heed your advice on this once. I made one jar a couple of years ago, so I'll ditch it and stick to storing them in the fridge for 4 months or so - as that link recommended.

Red wine vinegar and garlic does sound good....

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